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Cinnamon swirl cookies

I have a little (a lot) difficulty resisting the urge to create a dessert. I go back and forth in my pantry looking for flavors to experiment with. Last Friday, I was looking for toppings there when I had the idea to combine cinnamon rolls with cookies. It gives a crunchy and soft cookie at the same time, a good cookie to enjoy with a coffee!

For 16 cookies (+2 slightly boring ends!)


Cookie dough

1 1/4 all-purpose flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 cup vegan margarine

1/2 cup of sugar

1/4 cup brown sugar

2 tablespoons of plant based milk

1 teaspoon of vanilla extract


1/4 cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon of vegan margarine


For the cookies

In a bowl, combine the flour, salt and baking soda and set aside.

Using a stand mixer or hand mixer, cream the margarine with the sugar, brown sugar, milk and vanilla. Once the mixture is creamy, add the dry ingredients and beat for ten seconds to mix well.

Form the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.


Meanwhile, prepare the filling by combining all the ingredients in a bowl using a fork to achieve a sandy texture.

Unwrap the dough, leaving it on the plastic wrap. Lightly flour the top of the dough and a rolling pin, then roll out the dough into an approximate 15x10in rectangle. Top cookie dough with cinnamon filling and spread over entire surface with hands.

Using the plastic wrap, roll the dough on itself like a brioche. Roll up the plastic wrap again, roll the ends of the wrap around and place in the freezer for 30 minutes to firm the dough.

Preheat the oven to 350F. Prepare a cookie sheet with parchment paper.

Unwrap the cookie dough roll. Using a knife, slice the dough into 18 cookies, 1cm thick. Bake 9 cookies at a time and keep the next batch in the refrigerator. Bake for about 15 minutes, until the tops of the cookies are golden brown.

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© 2020 par Marie-Michelle Chouinard